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IV 














Q 2 27 


HOW 

CORRECT EATING 
BUILDS HEALTH 



ODESSA H. THAYER D.C..F.S. D. 








~T\M2I 

Ts 


Copyright, 1924 

ODESSA H. THAYER , D. C., F. S. D. 
Spokane, Wash. 


FEB 28 '24 


©C1A777380 




To 

Those who realize that if they would 
have health, be able to work well and 
think clearly tomorrow, they must live 
correctly today—this book is dedicated. 





























Index 


vii 


PART ONE 

ENERGY OF THE BODY 


Hon> It Is Built and Maintained 

Pages 

Food .17-19 

What Builds Bodily Energy _20-21 

Chemical Action of Foods_21-23 

Rebuilding the Body __ 23-28 

Constipation _28-30 

Nerve Interference _ 30-32 

How the Tissues Are Renewed_ 32-37 

Food That Builds Disease_38-40 

Tissue Salts. 40-46 

Catarrh __ 46-50 

The Cause of Disease_50-56 















Vlll 


Index 


PART TWO 


THE BODY AS A WHOLE 


Maintaining Its Health—How and Why 
Disease Develops 

Page* 

Stomach and Intestinal Disorders.. .59-61 

Gas in Stomach and Intestines.61-62 

An Acid Condition of the System_62-63 

Parenthood ... 63-65 

Cutting Teeth _ 65-68 

Keeping the Patient Quiet..68-71 

Chiropractic Adjustments for the 

Baby _ 71-74 

Enlarged Tonsils and Adenoids_74-75 

Building Disease.76 

Rheumatism and Neuritis_ 77-79 

Nerve Pressure _ 79-80 

Chiropractic Adjustments_80-84 

Cause of Subluxation_ 84-87 

Permanent Cures. 87-89 

Eating Anything One Wants_90-93 

Worry.. 93-97 

Dissipation _ .97-98 




















Index 


IX 


PART THREE 

CORRECT FOOD COMBINATIONS 


Pages 

Starchy Foods. 101-102 

Non-Starchy Foods_ 102-103 

Acid Foods .. 103-109 

Correct Menus. 109-121 

Salads. 121-124 

Vegetable Soup... 124-126 

When Not to Eat....._ 126-128 

Warm Weather Menus__ 128-136 

Summary . .137-143 















FOREWORD 


The author has made a study of 
food and its relation to health and 
disease during a long period of years. 
These years of research, observation 
and experience gained professionally, 
both in the office and by the bedside of 
the sick, have proved that practically 
all disease is avoidable, and that in 
the majority of cases illness is due to 
wrong habits of living and especially 
to wrong habits of eating. 

The food selected by most persons 
is devoid of one or more chemical ele¬ 
ments necessary to health. In this 



12 


Foreword 


haphazard way of furnishing the ma¬ 
terial for rebuilding the body, for 
producing energy, and presumably 
for maintaining health, too much of 
some elements is supplied and not 
enough or none at all of some others. 
Wrong combinations of food often 
destroy some necessary element in the 
human system. Wholesome food, com¬ 
bined, as it often is, in such a way as 
to set at defiance all laws of chemical 
harmony, becomes unwholesome, pro¬ 
ducing a poison in the system which 
manifests itself in various conditions 
—called disease. 

It is an established fact that our 
bodies are composed largely of or¬ 
ganic minerals such as oxygen, nitro¬ 
gen, carbon, calcium, sulphur, iron, 
etc. It is also an established fact that 


Foreword 


13 


there is but one way of furnishing 
and replenishing the body with these 
necessary elements so that they can 
be thoroughly assimilated and incor¬ 
porated into living tissue—in such a 
way as to build strong, vigorous, ro¬ 
bust health. And that way is the one 
the Creator intended when He made 
foods with necessary chemical ele¬ 
ments for repairing and keeping up 
the tissues of the body day by day. 

When we fail to obtain replenish¬ 
ment of these salts from the food 
Nature has furnished for that pur¬ 
pose, in proper proportions, in right 
chemical combinations and according 
to our individual needs — when we 
fail to do this there are metabolic dis¬ 
turbances such as high blood pres¬ 
sure, diabetes, Bright’s disease, pyor- 


14 


Foreword 


rhea, tumors, cancers, tonsilitis, 
stomach and intestinal disorders, spi¬ 
nal troubles and even subluxation of 
vertebrae of the spine which can be 
traced to this cause. 

In the following pages, step by step, 
as free from technical terms as pos¬ 
sible, the author has shown which 
foods or combinations of foods create 
the above troubles; how the food is 
taken into the tissues; why certain 
foods destroy and why others build 
up and renew the body and build 
health and strength. 


PART I. 


THE ENERGY OF THE BODY 
HOW IT IS BUILT AND 
MAINTAINED 





PART I. 


THE ENERGY OF THE BODY 

How It Is Built and Maintained 

Proper food, or the word “dieting,” 

often presents to the average mind a 

picture of a thin, ema- 
FOOD . , , ’ 

mated person with a 

pale, long-drawn-out visage, scrawny 

neck and uncertain steps—that is, if 

he or she is able to take any steps 

at all. 

When we associate dieting with 
starvation we show lack of under¬ 
standing of the basic principles upon 



18 Energy of the Body 

which our bodies are built. For diet¬ 
ing, when properly understood and 
correctly followed, produces health, a 
brightened outlook on life and a spirit 
of independence that can be gained 
in no other way. The man who knows 
why he is well, or knows exactly why 
he is sick—knows the cause and how 
to remove it—is certainly more inde¬ 
pendent than one who goes through 
life blindly. It is easy enough to know 
these things if one will but give the 
matter a little intelligent thought. 
There is nothing vague or mysterious 
to unravel. There are a few funda¬ 
mental principles in regard to quan¬ 
tity, quality and combinations of 
foods, and their far-reaching effects 
in the human system, that every one 
can easily master. 


Energy of the Body 19 

The most idiotic statements that a 
physician or practitioner could make 
to a patient are, “Eat anything that 
agrees with you,” “Follow a reason¬ 
able diet,” “Be careful about what 
you eat,” “Food has nothing what¬ 
ever to do with your condition.” They 
show that such a doctor is totally ig¬ 
norant of the basic laws of chemistry, 
of the fundamental principles of 
health and even of life itself. There¬ 
fore, he is not capable of giving intel¬ 
ligent advice to the sick, and when 
thus advised it is time for the layman 
to look for a sensible doctor. Many 
foods seemingly disagree when the 
fault lies entirely with the combina¬ 
tion of foods—and not with any spe¬ 
cific article of diet. 


20 


Energy of the Body 

What is it that furnishes the en¬ 
ergy of the body? What is it that 
enables us to work, to 
WHAT BUILDS think) to li ve ? What 

ENERGY? * s ft that rebuilds and 
renews the body? What 
is it that builds resistance to disease? 
Is it not a fact that all these depend 
chiefly upon correct eating? 

If we fasten a tight band around 
the arm or some other part of the 
body so that it interferes with the 
blood supply to that part, the arm will 
finally atrophy, shrivel up and die. 
If the bandage is removed before too 
much destruction of tissue has taken 
place, the arm will again fill out and 
become normal. Why? Because 
through the lymph and blood streams 
it is again being furnished with the 


Energy of the Body 21 

necessary elements for renewing and 
restoring dying tissues. 

If we stopped eating entirely, the 
body would soon begin to weaken and 
waste, and in time death would re¬ 
sult, because the body was not given 
the energy-producing, tissue-building 
elements: iron, calcium, phosphorus, 
fluorine and others, without which 
man cannot exist regardless of any 
other method he might employ in an 
attempt to offset the inevitable re¬ 
sults of lack of food (or building ma¬ 
terial) in the system. 

There are those who tell us that the 

body and the processes of living are 

not in any way the re- 

CHEMICAL suit 0 -£ chemical action 
ACTION « , . , 

OF FOODS or °* P ro P er chemicals 

in the system. Very 

well, go without food (chemical ele- 


22 Energy of the Body 

ments) indefinitely and see. Every 
one has known or heard of death re¬ 
sulting from lack of food (chemical 
elements and proper chemical action) 
in the body. Also we have known of 
many cases where people were made 
sick through eating some one food or 
wrong combination of food. Why? 
Unfavorable chemical action. 

I once met a young woman who 
was extremely nervous. She was 
heard telling a friend that she could 
not possibly get along without a lot 
of candy every day and that she never 
got hungry and cared for nothing else 
to eat. I thought, “The time is not 
far distant when she will either get 
along without so much sweets every 
day and eat some wholesome food or 
else some one will be obliged to help 


Energy of the Body 23 

her ‘get along’ to the cemetery.” 
Later I heard that she was suffering 
from pernicious anemia, and had 
been placed in a sanitarium. Why? 
The result of unfavorable chemical 
action in the body, and the lack of cer¬ 
tain necessary elements in the system 
that only real food can furnish. While 
the candy furnished calories, it did 
not furnish iron, phosphorus and 
other elements that the body must 
have if it is to remain well. 

How is the nourishing and rebuild¬ 
ing of the tissues accomplished? 

First: Food, if thor- 
oughly masticated, goes 
through the first step 
of digestion by being mixed with the 
saliva in the mouth. This saliva is 
furnished by numerous small glands, 


24 


Energy of the Body 

but principally by six large ones, 
three of which are situated on each 
side of the mouth in the lower jaw 
and under the tongue. These glands 
were made to furnish the saliva that 
promotes digestion. When food is 
swallowed without chewing, it cannot 
mix with the saliva sufficiently to aid 
digestion. Especially is this true of 
starchy foods. For this reason, 
chiefly, I seldom advise the use of 
mushes. One does not chew mush. 
Therefore it ferments more or less in 
the stomach and intestines, and when 
sugar has been added, fermentation is 
increased. Moreover, if the various 
mineral elements have been removed 
from the grain, leaving just the 
starchy portion, mush is a positive 
injury to health. 


Energy of the Body 25 

The next step of digestion takes 
place in the stomach through the ac¬ 
tion of the gastric juices. But if the 
first step (thorough mastication and 
insalivation of the food in the mouth) 
has been neglected, more or less fer¬ 
mentation of the food will take place 
in the stomach in spite of the best 
efforts of the gastric juices. This is 
especially true of the starchy foods. 

In the stomach the food is thor¬ 
oughly churned and mixed with the 
gastric juice through muscular ac¬ 
tion. When it has been converted 
into a liquid mass it is emptied 
through a little gateway, the pyloric 
orifice, into the duodenum or upper 
part of the small intestines, where 
another step in digestion takes place 
through the action of the trypsogen 


26 Energy of the Body 

and bile — fluids furnished by the 
pancreas and liver and emptied 
through a small duct into the intes¬ 
tines. Incidentally, a sluggish liver 
is often the cause of constipation. 
The fluids furnished by the pancreas 
and liver are, normally, of an alkaline 
character and complete the digestion 
of starchy foods—provided the starch 
has not already undergone fermenta¬ 
tion due to insufficient salivation in 
the mouth before swallowing, or be¬ 
cause it has been combined with foods 
that are chemically antagonistic. 

The liquid mass of food, after pass¬ 
ing into the small intestines, is called 
chyme. It is passed along by peri¬ 
staltic or worm-like motions of the 
intestines, into another part called 
the jejunum, and on into the last part 


27 


Energy of the Body 

of the small intestines called the il¬ 
eum, where the remaining portion, 
the part that has not been absorbed 
by the walls of the small intestines, is 
emptied into the large intestine or 
colon, through a little gateway, the 
ileo-cecal valve, situated in the lower 
right side of the abdomen. This is 
the beginning of the colon or large 
intestine, and here, at its beginning 
and below the ileo-cecal valve is a 
blind pouch, the caecum, to which is 
attached the appendix. The material 
in the intestines can no longer go 
downward at this point, but must go 
up hill through the ascending colon, 
thence across the upper part of the 
abdomen, through the transverse por¬ 
tion of the colon, finally passing down 
in the descending colon. 


28 


Energy of the Body 

In a sluggish condition of the colon 
this waste will not pass upward as 
quickly as it should. Thus it may 
cause an irritation or inflammation 
of the caecum, accompanied by heat 
and pain, a condition that is some¬ 
times mistaken for appendicitis. In¬ 
flammation of this part of the colon, 
if prolonged, may extend to and in¬ 
clude the appendix, and if neglected 
may finally be one of the causes of 
appendicitis. 

Sluggishness of the intestines pro¬ 
duces a poisonous condition of the sys- 

„„ , tern through the ab- 

CONSTIP ATION f . 

sorption of poisonous 

waste that should be eliminated. The 

first symptoms being a dull, drowsy, 

lifeless sort of feeling. 

Constipation may be produced by 


29 


Energy of the Body 

various causes. Lack of exercise, 
overwork, worry, sleeplessness or 
anything that has a tendency to lower 
one’s vitality—anything that proves 
to be a tax on the system, an insuffi¬ 
cient amount of nerve force in the 
affected parts, refined foods—those 
that have all the coarser parts re¬ 
moved, insufficient mastication before 
swallowing and distention of the in¬ 
testines from gas. But the principal 
cause is failure to respond promptly 
to Nature’s calls. 

Eat coarse foods and put the teeth 
to the use for which they were made. 
If Nature had intended that we 
should live on refined, soft, mushy 
foods and to swallow them without 
chewing she would not have gone to 
the trouble of making teeth. 

Eat whole-wheat bread, bran bread, 


30 


Energy of the Body 

vegetables and fruits—but not all at 
one meal. 

Drink three or four glasses of wa¬ 
ter a day, unless there is some good 
reason (high blood pressure, for in¬ 
stance) for not taking liquid. Nor is 
it necessary to drink water enough to 
make a fish of one’s self, except to over¬ 
come certain acute attacks. Usually 
too much water is not good for one, nor 
too much of anything else, for that 
matter. Moderation in all things is 
the price we must pay for health, and 
it can be paid for in no other way. 

If the nerves that control the bow¬ 
els are being interfered with, that 
condition must be cor- 

terferenCE rected by Chiropractic 
adjustments. However, 
the effect of the adjustments will be 


31 


Energy of the Body 

only temporary if one worries contin¬ 
ually, neglects Nature’s calls, over¬ 
works, overeats, underexercises, eats 
improper food or lowers the vitality 
through any excess. The causes here 
enumerated, undoubtedly, produced 
an interference with the nerves in the 
first place and can certainly do so 
again. That is one reason why some 
people must take so many adjust¬ 
ments before getting well. It is the 
principal reason why they fail to re¬ 
main well after they are through 
taking adjustments. They have not 
been taught the fundamental causes 
of disease and how to avoid them. 

When the liver is in a normal con¬ 
dition it furnishes a natural laxative 
for the bowels. Pain in the lower 
right region of the bowels may be due 


32 


Energy of the Body 


to gas pressure. Gas pressure on a 
sensitive ovary can cause excrucia¬ 
ting pain. A pain in the right side 
of the bowels, or any part of the bow¬ 
els, for that matter, does not neces¬ 
sarily mean appendicitis. Go with¬ 
out eating for a few meals, drink 
plenty of water, and do not again 
overeat or combine antagonistic 
foods. Give Nature a chance. She 
will not cure you in spite of yourself. 

In the walls throughout the length 
of the small intestines there are glands 
that absorb portions of 
the liquified food as it 
RENEWED pusses along toward 
the colon. The liquids 
taken up by these glands are emptied 
into the lymph and blood streams and 
by this means are carried to all parts 


33 


Energy of the Body 

of the body (now get this) for the 
purpose of furnishing heat and en¬ 
ergy, and the necessary chemical ele¬ 
ments for rebuilding the various 
tissues. 

Now we come to an important ques¬ 
tion, the correct answer to which 
means, in your case, one of two things 
—strength, efficiency, health, and 
even life itself; or, on the other hand, 
sickness, inefficiency, premature old 
age and an early grave. The ques¬ 
tion is this: “What kind of material 
is being carried to all parts of your 
body?” 

Does it include sufficient calcium to 
keep the bones and muscles of the 
body in a healthy condition? Your 
heart will not function properly if 
there is not enough calcium in the 


34 Energy of the Body 

blood stream for the normal contrac¬ 
tility of that muscle. And bones, es¬ 
pecially those of the growing child, 
may be in an unhealthy condition, and 
in extreme cases there may be rickets 
or tuberculosis of the bone unless they 
are furnished through the food eaten 
with enough calcium for health and 
normal growth. 

Does your blood contain sufficient 
fluorine for the teeth, enough to keep 
them from decaying and in normal 
condition? 

A case was brought to my notice of 
a child who, from an early age, had 
been given all the sweets she wanted. 
At the age of sixteen not only were 
all her teeth decayed,but the jaw bone 
itself had become affected. A dentist 
to whom the girl was taken for exam- 


Energy of the Body 35 

ination had insisted that blood be 
drawn from her arm, a serum made 
of this and and then injected in order 
to cure the condition. He did not say 
one word about correcting the girl’s 
diet. Imagine anything more ridic¬ 
ulous! Not one word about remov¬ 
ing the cause! 

Is there enough phosphorus in the 
blood stream to keep brain and nerves 
in good alert condition? If not, how 
can you expect them to function prop¬ 
erly ; to be conductors of the vital, the 
life force of the body? 

Does your blood carry sufficient 
solvent to prevent hardening of the 
arteries and the consequent high 
blood pressure? It is asserted that 
we are as old as our arteries. 

Is there enough iron to furnish the 


36 Energy of the Body 

red blood corpuscles with sufficient 
power for carrying oxygen to the tis¬ 
sues at every heart beat? If not, how 
can anemia and other undesirable 
conditions be prevented? 

When these vital organs are suf¬ 
fering from lack of proper chemicals, 
how can these needed chemicals reach 
them except through the stomach in 
the food eaten? And if the restoring 
elements are not furnished the sys¬ 
tem will do its best to maintain a 
normal condition by drawing upon 
its various parts in an effort to main¬ 
tain a balance to the best advantage. 
Hence, the entire organism will suffer 
and ultimately give way, in spite of 
any ‘‘new healing system,” prop or 
fad that one may use in an effort to 


Energy of the Body 37 

produce the results that correct food 
alone can produce. 

Naturally the answer to the fore¬ 
going questions will depend upon the 
food eaten. If the food was princi¬ 
pally the starchy kind of the refined 
variety, the kind that has been robbed 
of the hull, outer layers and germ, 
then it has also been robbed of the 
iron, calcium and other elements so 
essential to health. It cannot, there¬ 
fore, furnish the lymph and blood 
streams with the necessary elements 
for building a strong vitality, robust 
health and a clear, efficient mentality. 

“If the groundwork is not right, if 
the material out of which a building 
is constructed is not all that it should 
be, how can the building be what it 
ought to be?” 


38 


Energy of the Body 

If your daily meals are composed 
of white bread, potatoes, flour gravy, 
meat, cookies or cake 
FOODS THAT anc j tea or coffee, then 

DISEASE y° u cannot be well in 
every sense of the word, 
because such foods, while furnishing 
calories, do not furnish the previous¬ 
ly mentioned chemical elements that 
are so absolutely necessary for the 
rebuilding and for the maintenance 
of the healthy body. Add to the above 
meal some acid fruit, or pie made 
from acid fruit, and you have an ideal 
diet for building rheumatism, neu¬ 
ritis, hardening of the arteries, high 
blood pressure and premature old 
age. Vast numbers of persons are 
proving every day to those who have 
thinking minds that it is impossible 


Energy of the Body 39 

to maintain continuous, dependable 
health on a diet of that kind. Such 
a diet will overwork the liver and kid¬ 
neys, overload the tissues, clog the 
blood vessels and turn the contents of 
the blood vessels from a normal al¬ 
kaline state to an acid condition. And 
yet folks wonder why they are sick. 

If something went wrong with an 
automobile from the use of unsuita¬ 
ble gas or oil, one would know enough 
to change to a better grade of fuel or 
lubricant. An automobile may run 
for a time on any old kind of oil, any 
old kind of gasoline, but it will fill up 
with carbon and wear out the pistons 
if good oil and good gasoline are not 
used. Yet many appear to think they 
can run their bodily machine on any 
old kind of fuel (food) and get the 


40 


Energy of the Body 


same results as if the best were used. 
How they do complain when they are 
disappointed! 

Not being satisfied with depriving 
the system of the tissue salts through 


eating mostly of the re¬ 
fined foods (starches), 
many housewives, when 


TISSUE 

SALTS 


they have vegetables, cook them in 
much water and then drain off that 
water. In doing so they throw away 
the tissue salts that have boiled out of 
the vegetables—the part that the sys¬ 
tem needs most and must have if one 
is to be well. Fruits, too, when being 
prepared for the table, are usually 
spoiled by the addition of sugar and 
sometimes spices and an indigestible 
mess is concocted, one that aids in 
producing nervous troubles. When 


Energy of the Body 41 

fruit is not palatable without sugar 
it should not be eaten at all; also it is 
a health-destroying habit to eat fruit 
butters, jams and jellies with bread. 

Food of the above kind and mix¬ 
ture will ferment in the stomach and 
intestines, and since this sour, fer¬ 
menting mess is the only thing at 
hand for the small glands lining the 
walls of the intestines to take up and 
empty into the blood stream there is 
sure to be trouble somewhere when it 
is distributed throughout the system. 
It has been said that a chain is no 
stronger than its weakest link. And 
the weakest link (organ in the body) 
will be the one to give way first, and 
which organ gives way will depend 
somewhat upon the predisposition of 
the person, upon the age, the occupa- 


42 Energy of the Body 

tion and the climate. If one becomes 
stiff, sore, logy, has rheumatism, pal¬ 
pitation of the heart, pyorrhea, ton- 
silitis or other unpleasant symptoms, 
if wise, he will realize that the trouble 
began at the dining table and that it 
is time to correct his methods of liv¬ 
ing. 

By the use of such foods as have 
been enumerated we change the alka¬ 
line basis of the body to an acid con¬ 
dition, which leaves in its trail all 
kinds of trouble, and instead of at¬ 
tacking the primary cause, namely, 
correcting the bad habits of life, many 
begin to look for some kind of help 
outside the body—some hocus-pocus, 
ism or fad—going from one thing to 
another through many years or even 
a lifetime, being propped up a little 


Energy of the Body 43 

here and there, until finally the props 
of various kinds can no longer stave 
off a life of invalidism or a prema¬ 
ture grave. 

The majority of people believe that 
the cause of their trouble is some¬ 
thing vague and mysterious, some¬ 
thing beyond their own control, and 
therefore they go around looking for 
some kind of vicarious atonement, 
usually growing a little worse after 
each experiment; or as time elapses 
they turn to the new pastime of try¬ 
ing to enlist sympathy from relatives, 
friends and even unsuspecting stran¬ 
gers, enlarging and expanding upon 
each ache and pain. They seem to 
take great pleasure in explaining that 
they have violated the laws of their 
being and made miserable failures of 


44 Energy of the Body 

themselves when it comes to taking 
proper care of that instrument—the 
body—which has been given them for 
the purpose of enjoying life. 

The most cherished privilege of 
human liberty, it would seem, is to 
overload the stomach and then growl 
at the consequences. 

When the food taken into the stom¬ 
ach and intestines is devoid of cal¬ 
cium, fluorine, phosphorus, iron, etc., 
ill health follows in spite of all the 
props, isms, fads and cults that may 
be used in an effort to maintain 
health. “Whatsoever a man soweth, 
that shall he also reap.” So if sick¬ 
ness, inefficiency and failure be ours, 
we should cast about for the cause 
and remove that, instead of treating 
effects. 


Energy of the Body 45 

Any time one is in physical trouble 
—and the same will apply to most of 
the mental and financial troubles as 
well—if one is not satisfied with his 
condition he can eliminate the trouble 
by changing his methods of thinking 
and living. 

The sour, fermenting material pro¬ 
duced by eating wrong foods is car¬ 
ried through the blood to all parts of 
the body. Then is it any wonder that 
disease is built instead of health, and 
that as a result the liver, kidneys or 
other organs of the body may be over¬ 
worked in trying to overcome the 
poisons? 

Then what does one do? As a 
rule one gets busy and tries to stim¬ 
ulate the organs to do still more work. 
Why not lighten the burden and keep 


46 Energy of the Body 

it lighter by proper methods of eat¬ 
ing? That would be too simple and 
perhaps not exactly scientific (ac¬ 
cording to the modern acceptance of 
the word). What most folks want is 
some remedy that is mysterious, 
something that they do not just ex¬ 
actly understand, and because they 
do not understand it they think it 
must be something very wonderful, 
and, having some kind of blind faith 
in its efficacy, their mental attitude 
of itself will sometimes prove of tem¬ 
porary benefit. 

In an effort to aid in eliminating 
the toxic material produced by wrong 

eating habits the mu- 
CATARRH S ,, , 

cous membranes that 

line the various cavities of the body 
may become inflamed, and then we 


Energy of the Body 47 

have a condition known as catarrh. 
This condition can be gotten rid of 
entirely, and is being overcome con¬ 
stantly by those people who are wil¬ 
ling to put forth the necessary effort. 
But I want to say right here that in 
all the years of my practice I have 
never yet known of one person being 
permanently cured by any method 
whatever of a catarrhal condition of 
either nose, ears, bronchial tubes, 
stomach, bowels, uterus or elsewhere 
who continued to live on a diet com¬ 
posed of refined foods — starches, 
sweets and an oversupply of the dairy 
products. One may find a little tem¬ 
porary relief here and there, through 
various methods, but it is only tem¬ 
porary and can be nothing else so 
long as the cause remains—so long 


48 


Energy of the Body 

as the blood stream which nourishes 
these sensitive linings is overloaded 
with the toxic material produced by 
bad habits. And yet some one will 
say, “My stomach never hurts; there¬ 
fore I know what I eat has nothing 
whatever to do with my troubles, 
with the catarrh in my nose or the 
rheumatism in my leg.” If such a 
person were capable of a little wis¬ 
dom he or she would try dieting be¬ 
fore making such an idiotic state¬ 
ment. Such a person is seemingly 
unaware that eating is for the pur¬ 
pose of rebuilding the body, or else he 
thinks the body can be built from any 
old thing that can be spiced, sweet¬ 
ened, flavored or mixed sufficiently 
to coax it past the palate. And just 
so long as it tastes good, never mind 


Energy of the Body 49 

or give any thought as to what it will 
do when combined with the gastric 
juices in the stomach and with all the 
other foods that are put in at the 
same time. When the mass explodes, 
fills the system with gas and acid, 
irritating the nerves, overworking 
the liver and kidneys, the person 
vaguely wonders why the organs are 
not doing their duty — and goes to 
some one for consultation, to see if 
he can find out what mysterious thing 
it is that prevents the kidneys or 
other organs from remaining well— 
while they are being continually over¬ 
worked. 

It is then that one gets busy, takes 
something or does something to stim¬ 
ulate them, and for a while they may 
take a sudden new lease of energy, 


50 


Energy of the Body 


just as would a tired horse when the 
whip is applied—but that does not 
prevent the horse from falling ex¬ 
hausted in a short time, nor the kid¬ 
neys or other organs from becoming 
entirely worn out. Anything that 
will stimulate stomach, liver, bowels, 
kidneys or heart while they are con¬ 
tinually being overloaded only has¬ 
tens the end; and I care not by what 
method it is done, call it treatments, 
adjustments or drugs, or what you 
will, they all amount to the same 
thing in the end. 

Anemic conditions, impoverished 
blood, irregular heart action, the loss 
of tonicity in the mus- 
™DI C SEASE c les, the failure of blood 
to coagulate properly 
in case of injury, and in fact all the 


Energy of the Body 51 

ills to which the human family is heir, 
except those caused by accident, are 
due primarily to the fact that the 
food eaten has not met the require¬ 
ments of the system. 

One woman who came to consult 
me said: “Oh, I know what I can eat 
and what I can’t eat. I have studied 
myself for a long time—years in fact, 
and I know what my system needs 
most in the matter of food.’’ 

“Then, Madam,” I said, “why are 
you so fat?” Why are you carrying 
around twenty-five or thirty pounds 
of superfluous lard? And why do 
you have the hemorrhoids of which 
you have just been complaining? 
And why, as you say, does your stom¬ 
ach have spells of aching and burning 
if you know what to eat? It is plain 


52 


Energy of the Body 

that you either do not know or else 
you are lacking in will power.” 

It is possible to build catarrh in 
less than a week’s time, and the same 
can be said of rheumatism and so- 
called neuritis, by following a diet 
composed largely of refined starches, 
dairy products, meat, and of living 
generally in a way to lower resist¬ 
ance—overwork, overplay and under¬ 
rest. 

Some one may say, “Well, there are 
so many ideas on diet these days that 
one does not know who is right or who 
is wrong, whom to follow or whom 
not to follow. I will admit that there 
are many questions of diet, some of 
them being mere pipe-dreams. Nev¬ 
ertheless it is better for one to inves¬ 
tigate, get busy and use his own gray 


Energy of the Body 53 

matter a little, than to sit down at 
the fork of the road and whine be¬ 
cause he does not know just which 
way to go. Get busy, and find out. 

Some folks seem to labor under the 
impression that if the system is not 
being given the materials essential to 
health it will use whatever it has and 
will make that into whatever ele¬ 
ments are lacking. Nature will do 
the best she can in that direction, but 
it has been proved through experi¬ 
ments upon various animals and 
fowls that she will take some ele¬ 
ments from one part of the body to 
feed another in order to keep up the 
whole. But it has been proved that 
in time the entire structure will suf¬ 
fer, and death is the result unless the 
elements are supplied in the food that 


54 Energy of the Body 

Nature has given for that purpose. 

Showing what the system will do, 
for instance, take a very fleshy per¬ 
son. Let him stop eating or let him 
omit the foods that are rich in calo¬ 
ries and he will get thinner. Why? 
Because the system is using up his 
fat in maintaining the heat and en¬ 
ergy of his body. Just so will Nature 
rob one part of the system in an 
effort to supply another, and in time 
the whole organism will suffer. 

When one is not feeling well he 
should eat very lightly, or, better still, 
omit a few meals, instead of trying 
some means of whipping up the appe¬ 
tite and thereby further taxing an 
already overloaded system. 

We hear much about food values, 
or the nourishing properties of food. 


Energy of the Body 55 

They will do no good unless the sys¬ 
tem is able to handle them. For in¬ 
stance, if the system is run down and 
the powers of digestion, assimilation 
and elimination are below par—in 
other words, in a weakened and ab¬ 
normal condition—the system will be 
able to handle only a very little food, 
or until rested, perhaps none at all 
—and yet some will say he needs 
food, feed him. Suppose your house 
is cold and you need heat very much. 
If you go down to the furnace and 
dump the amount of fuel needed to 
heat the house onto a weak blaze you 
will soon have no fire at all, the 
chances are—not even the weak blaze 
you had in the first place. You have 
put it out entirely. The same effect 
will be produced on the life of a sick 


56 Energy of the Body 

individual when one insists on feed¬ 
ing him when his system is not able 
to handle the food, and that applies 
no matter how much he may need it. 
Let us use a little common sense in 
dealing with this body—at least as 
much as we would use in dealing with 
a furnace or an automobile. 


PART II. 


THE BODY AS A WHOLE. 
MAINTAINING ITS HEALTH. 
HOW AND WHY DISEASE 
DEVELOPS. 






PART II. 


THE BODY AS A WHOLE 
Maintaining Its Health—How and 
Why Disease Develops. 


The foundation of ninety-five per 
cent of all diseases is laid in the stom- 

STOMACH ach and intestines - 

AND Stomach and intestinal 

INTESTINAL disorders can be found 

DISORDERS w herever man is found. 

We may miss many of the serious 
diseases on the road through life, but 
who has not at some time or other 
suffered from either acute or chronic 
stomach and intestinal disturbance? 



60 The Body as a Whole 

Usually these troubles begin in in¬ 
fancy, when mothers, through mis¬ 
taken kindness, overload baby’s stom¬ 
ach by feeding him too much and too 
often. The little stomach being un¬ 
able to digest the overload thoroughly, 
the food ferments, produces so much 
gas and acid that the pressure causes 
intense pain. Then baby clinches his 
little fists, turns red in the face and 
sends up to high heaven a protest 
against this that his mother is doing 
to him. 

Loving mother then dandles him 
on her knees, daddy walks the floor 
with him half the night and tells the 
neighbors that the poor little dear has 
the colic. Frantically mother gives 
baby one thing and another in an 
effort to remove the effect, the cause 


The Body as a Whole 61 


of which is so simple that she fails 
to see it or try to remove it. Just 
how well she succeeds in her efforts 
to remove the effect is told in the 
death rate of thousands of babies each 
year. 

Gas fermentation in stomach and 
intestines, of either child or adult, 
GAS IN may be caused by many 

STOMACH different things, but 

AND the primary cause is 

INTESTINES overeating . 

After the stomach has been abused 
until it can no longer function prop¬ 
erly, then most any food will have a 
tendency to ferment and produce gas 
more easily than it otherwise would. 
But the foods that produce most 
trouble are starches and sweets, such 
as bread, potatoes, both Irish and 


62 The Body as a Whole 

sweet, dry beans, dry peas, mushes 
and so-called breakfast food, tapioca, 
spaghetti, rice, macaroni, hot cakes, 
doughnuts, pies, cakes, cookies, pud¬ 
dings, candy, jellies, jams and rich 
preserves. These foods are rich in 
calories (heat and energy producing) 
and are valuable in the human sys¬ 
tem if used with judgment and dis¬ 
cretion ; otherwise they will certainly 
cause trouble for the one using them. 

When one is starch poisoned to the 
extent of producing an acid condition 


of the system, or has 


AN ACID 


CONDITION eaten too much acid 


OF THE 
SYSTEM 


fruit, then relief can 
often be had by miss¬ 


ing a few meals and drinking several 
glasses of water a day, and then eat¬ 
ing meat alone for a few meals or a 


The Body as a Whole 63 


few days as the case may be. In hot 
weather, however, once a week is 
often enough to eat meat unless there 
is an acid condition requiring it. 
Fresh meat should not be eaten with 
starch, especially the cereal starches. 
The idea that meat creates acid in 
the system is a mistake. The acid is 
created by wrongly combining other 
foods with the meat. 

Parenthood is the only calling of 
importance upon earth today that one 
m ay enter in total ig¬ 
norance. Yet it is the 
most important calling of all to the 
individual, the family and the nation. 
People can, without the least prepa¬ 
ration or even serious thought upon 
the matter, take on themselves the 
mission of parenthood. For that rea- 


PARENTHOOD 


64 The Body as a Whole 

son many fathers and mothers are 
making failures of their jobs and 
helping to fill the world with sickness 
and misery. When a babe comes into 
the world sick — abnormal — either 
mentally or physically, or later proves 
to be incorrigible, he has been robbed 
of his birthright. But how many 
parents are wise enough to trace the 
cause to their own acts? 

It is easier to blame Providence 
than it is to practice self-control or 
poise, or to put forth the mental ef¬ 
fort and will power necessary to learn 
how to care for the human machine, 
and the little human machine for 
which one is responsible. For, bear 
this in mind, fathers and mothers, 
you are either knowingly or unknow¬ 
ingly responsible in a large measure 


The Body as a Whole 


65 


for the physical and mental condition 
of your child, be that condition good, 
bad or indifferent. 

With the many books and maga¬ 
zines obtainable today dealing with 
these subjects there is no excuse for 
ignorance on this matter, just as 
there is no excuse for ninety-five per¬ 
cent of the sickness in adults. 

The baby’s second summer is sel¬ 
dom accomplished without further- 


stomach and intestinal 
disorders. The heat is 
generally blamed for 


CUTTING 

TEETH 


it, because the mother does not know 
how to feed her little one within rea¬ 
son and according to season. She 
builds more heat in his little body 
than it is able to handle, since it must 
resist the enervating outside heat at 


66 The Body as a Whole 

the same time. Bodily resistance is 
lowered, the food is not properly di¬ 
gested; it ferments, and as a balanc¬ 
ing measure Nature tries to get rid 
of the offending poisons by throwing 
quantities of the bodily fluids into the 
intestines in an effort to wash it out. 
Then mother says baby has summer 
complaint or diarrhoea, or blames his 
sickness to the cutting of teeth. And 
that seems to be the cue for a lot of 
officious meddling — getting busy, 
making a great show of doing some¬ 
thing, when a sensible, scientific let¬ 
ting alone is the only safe, only de¬ 
pendable and sane way. Usually food 
is changed. First one kind and then 
another is tried, and even more of 
it is given with the idea of “keeping 
up the strength” and also something 


The Body as a Whole 67 

or other is done in an effort to force 
the already overworked and weak¬ 
ened system to digest and assimilate 
this overload of food. The popular 
foods and mysterious preparations 
given in these cases have been robbed 
of their life-giving elements, thus 
further enervating the child’s system, 
because such foods are potentially 
acid (acid-forming). When ill, the 
little one’s system already contains 
too much acid and Nature is saying 
so in plain language. The giving of 
food—and especially refined foods 
largely used under such circumstan¬ 
ces—is nothing short of criminal and 
is often directly responsible for ade¬ 
noids and diseased tonsils. In acute 
attacks where there is temperature 
no food at all should be given to either 


68 


The Body as a Whole 


child or adult. Nothing but water 
and a little fresh unsweetened fruit 
juice. 

The neighbors come in often to see 
how the baby is getting on and to 


help keep him amused 
and entertained. The 


KEEPING 

THE 


PATIENT sensible thing is to 


QUIET 


keep the child quiet, 


away from neighbors and noises— 
and this applies to adults as well. It 
is criminal for neighbors to come in 
and visit for an hour or so in a sick 
room. In many cases the patient is 
made worse and the sickness pro¬ 
longed by just such “kindhearted” 
neighbors. If some of their kindness 
could be diverted into the channel of 
common sense it would be much bet¬ 
ter for the patient. 


The Body as a Whole 69 

Keep the baby’s feet hot, no matter 
how hot the weather is; sick babies 
can become too cold even in hot 
weather; and therefore they should 
have artificial heat — not enough, 
however, to make them perspire, un¬ 
less sweating is necessary. Use judg¬ 
ment in the matter. Wash out the 
bowels and give no food until the 
child is feeling better. Boil water 
and give him this as often as he will 
take it. He may have it either hot or 
cold, as he prefers. 

When he is feeling better obtain 
certified milk (raw milk), bring this 
to the boiling point, add one-fourth 
boiled water and give him this; or if 
milk can be obtained direct from the 
cow, give it to him while still warm 
with the animal heat, adding the 


70 The Body as a Whole 

boiled water. If no unpleasant effects 
follow, give him more of the milk and 
water in four hours, and then after 
another four hours give him a little 
fresh (uncooked), unsweetened fruit 
juice, such as orange juice, dewberry 
juice or blackberry juice. The black¬ 
berry juice would be preferable in 
cases of diarrhoea. Feed this juice 
once a day. It should be strained 
through a cheese cloth or fine sieve. 
Feed the milk four times a day, giv¬ 
ing but little at first, gradually in¬ 
creasing the quantity as the child im¬ 
proves, and gradually decreasing the 
amount of water in the milk until 
whole milk is given—warm of course. 
When the child is out of all danger 
he should be given unpasteurized 
(raw) milk. He will then be getting 


The Body as a Whole 


71 


all the vitamines that come in milk. 
Give the child nothing but water at 
night and give him all the water he 
wants at all times. 

Should the baby be given Chiro¬ 
practic adjustments? In some cases, 
certainly. But re- 

CHIROPRACTIC me mber that the ten- 
ADJUSTMENTS , . , 

FOR THE BABY der s P ine of the bab y 
should be treated 

with care. See to it that heavy rough 
hands are kept off his back. Remem¬ 
ber that a very sick or a very weak 
person, baby or adult, can be over- 
stimulated through any kind of man¬ 
ipulation, call it by what name you 
will, if it is not given with proper 
care. 

When a child is eleven or twelve 
months old he should have whole- 


72 The Body as a Whole 

wheat toast or whole wheat crack¬ 
ers on which to chew. But take 
care to see that he swallows no 
hard lumps. These hard foods exer¬ 
cise the teeth, and if you want him to 
have good strong teeth, continue to 
see that he has exercise for them, in¬ 
stead of feeding him mushes and soft 
foods all the time. At this age he 
may be given carrots or spinach put 
through a sieve. He may also have 
raisins and figs, treated in the same 
manner. Some one will say, “Well, 
aren’t you going to recommend 
mushes with sugar and an occasional 
cookie?” No, positively not. The 
baby is not to have any of these things 
unless you want to build adenoids, 
enlarged tonsils, bad teeth and lay the 
foundation for all sorts of children’s 


73 


The Body as a Whole 

diseases. A little thoroughly cooked 
oatmeal or cracked wheat porridge 
may be given with milk—without 
sugar. 

I have been consulted by mothers 
who, when told to feed Johnny or 
Mary properly, would say: “He won’t 
eat that,” and, “He doesn’t like toast, 
he doesn’t like vegetables.” Or “Mary 
will not eat toast and butter. She 
wants mush and sugar, cookies, 
mashed potatoes, meat broth, flour 
gravies.” To which I usually reply: 
“Madam, if Johnny is to be allowed 
to dictate the method of his treatment 
why do you come to me?” Or, “If 
Mary must have cookies, sugar on her 
mush, etc., instead of plain, whole¬ 
some food, who is to blame?” 

The trouble with Mary and Johnny 


74 


The Body as a Whole 


in such cases is the fact that they 
failed to select a sensible mother. 
Such mothers give no serious thought, 
or at least no intelligent thought, to 
providing proper conditions for 
health. They want their children 
cured in spite of bad habits. Unfor¬ 
tunately that cannot be done. 

Various methods employed in an 
attempt to counteract the effects of 


bad eating habits may 
give temporary relief; 
but just so long as the 
cause remains the child 


ENLARGED 
TONSILS AND 
ADENOIDS 


will continue to be troubled with en¬ 
larged tonsils, adenoids, colds, etc. 
And the best recipe I know for build¬ 
ing these troubles is mush with sugar, 
cookies, jams, jellies, preserves, cake 
and cheap candy, or too much candy 


75 


The Body as a Whole 

of any kind, for that matter. One 
can get enough sweets in raisins, 
dates, figs and a little honey occa¬ 
sionally. 

Then is the child never to have 
candy? Only a little pure candy on 
rare occasions. Too much sweets, as 
stated before, have a tendency to de¬ 
stroy the calcium in the system, and 
as a result various troubles often fol¬ 
low. Flour gravies, mushes that are 
practically all starch—those robbed 
of the vitamines, iron, calcium and 
other essential elements, aid in pro¬ 
ducing ill health in either child or 
adult, also having a tendency to 
lower the mental efficiency of the 
adult and to prevent the child from 
being as bright and alert in his stu¬ 
dies as he otherwise would be. 


76 


The Body as a Whole 


The above recipe is equally effec¬ 
tive in building diphtheria, bron¬ 


chitis, etc., and as a 
child grows older he 
may have eye troubles, 


BUILDING 

DISEASE 


tubercular conditions, abnormal heart 
action, and in girls irregular or pain¬ 
ful menstruation. As one advances 
in years, if the cause has not been re¬ 
moved, there is sure to be either high 
blood pressure and hardening of the 
arteries, or rheumatism, Bright’s 
disease, neuritis, prostatitis, tumors, 
cancers, shortness of breath, lack of 
endurance; too much fat or too little; 
mental inefficiency; premature old 
age, and finally a premature grave. 
Many other diseased conditions could 
be mentioned that are due primarily 
to a wrong dietary. 


The Body as a Whole 77 

Some one will say, “I thought those 
troubles, especially rheumatism, were 
caused by an infec- 
AND tion. And just why 

NEURITIS did you think so? 

Rheumatism, like much 
other sickness, is caused by a 
poisonous condition — auto-intoxica¬ 
tion—brought on primarily through 
wrong eating habits. “Well, but I 
thought it was my tonsils or my 
teeth.” Granted that in very rare 
cases it may be the tonsils or the teeth. 
Then the question is: Why did the 
tonsils or the teeth go wrong in the 
first place? Simply because they 
were not being given, through the 
blood stream that furnishes them 
with nourishment, the proper food for 
keeping them in a healthful condition. 


78 


The Body as a Whole 

But to return to childhood troubles. 
There comes that delightful time of 
childhood when children slip out into 
the back yard and eat green apples. 
Almost any child can remember that 
the green apple did not always cause 
regrets, that one day the apple seemed 
to cause a terrible stomach ache, and 
on another day there was no trouble 
at all, and he even ventured to eat two 
or three green apples that day. 

Then the question is, “Why?” 

It was the company the green apple 
was forced to keep after it got into 
the stomach that caused it either to 
raise a row or to remain peaceful. 

Food is composed of chemical ele¬ 
ments. Chemical elements opposed 
to each other produce violent reac¬ 
tions when combined. Just so with 


The Body as a Whole 


79 


antagonistic foods when combined in 
that human laboratory—the stomach. 
What had the mother given the child 
to eat at the meal before the apple 
was eaten or what had he on his own 
initiative taken from the pantry? A 
correct answer to these questions will 
answer the question of why the green 
apple caused trouble one day and 
caused no trouble on another day. 

Too much food, or wrong combina¬ 
tions, always weaken and poison the 


body by filling it with 
gas and acid. Usually 
this occurs to such an 


NERVE 

PRESSURE 


extent that trouble is caused with 
that nerve center — the spine. For 
food poisoning is a source of irrita¬ 
tion that reflexes to the muscles of the 
back, causing them to contract, draw- 


80 


The Body as a Whole 


ing the vertebrae out of alignment or 
too closely together. In this way the 
nerves that emerge from little open¬ 
ings between the vertebrae are im¬ 
pinged or pressed upon. This pinch¬ 
ing of the nerves, this shutting off of 
nerve force, is always communicated 
to some organ, muscle or tissue of the 
body, and then we have a secondary 
cause of disease. Nerve pressure is 
a cause that may continue long after 
the primary cause has been removed, 
paving the way for chronic ill health. 

In case of subluxation where the 
vertebra has been drawn or thrown 


out of alignment, the 
cartilaginous disc 
between the two ad- 


CHIROPRACTIC 

ADJUSTMENTS 


jacent vertebrae is pressed upon, and 
if continued the cartilage will grad- 


The Body as a Whole 81 

ually become thin. Usually this oc¬ 
curs on one side only, giving the ver¬ 
tebra a chance to settle down into a 
new and permanent position unless 
it is replaced by skillful adjustments. 
Skillful adjusting does not mean any 
old kind of a punch given in the back. 
It is not necessary to be rough, sel¬ 
dom is it necessary to cause real pain 
in giving this thrust, unless there is 
already a sore condition of the sur¬ 
rounding tissues. The thrust should 
be given scientifically and a sufficient 
number of times over a period long 
enough to give the cartilage a chance 
to build up again, and to give the 
relaxed ligaments sufficient time in 
which to regain their normal tone. 
This will assist in holding the verte¬ 
brae in correct position, thus remov- 


82 The Body as a Whole 

ing the pressure on a nerve that has 
to do with the transmission of vital 
force to some organ, muscle or tissue. 

Then the question arises, seeing 
that the vertebrae are back in correct 
position, does it mean that they can 
not be subluxated (moved slightly out 
of alignment) again? 

No. 

Does it mean that one can go ahead 
and disobey all the laws of Nature 
and common sense and show abso¬ 
lutely no regard for the chemical 
combinations of food and their effects 
upon the body? 

Yes, one can and may do this if he 
wants to go back over the same or 
worse road of ill health than the one 
he has just escaped. For there is no 
method today, call it by whatever 


The Body as a Whole 83 

name you like, that can be success¬ 
fully used to take the place of the law 
of cause and effect. 

The same disregard of natural 
laws of chemical combinations of food 
in the system will bring back the same 
harmful results. And this is the rea¬ 
son why some people find that Chiro¬ 
practic adjustments do not give them 
permanent relief. That is why some 
say that their vertebrae will not stay 
in place even after they have been 
adjusted a sufficient length of time. 
It is a well-known fact among ob¬ 
servant Chiropractors that the ver¬ 
tebrae designated as “stomach place” 
(that part of the spine which we ad¬ 
just to relieve pressure on the nerves 
leading to the stomach) will not stay 
in correct position when one con- 


84 


The Body as a Whole 


stantly overeats or eats improper 
foods. The same is true of other por¬ 
tions of the spine when other organs 
are overworked. 

Creating a poisonous condition in 
the system by filling up on too much 


food, is a common 
cause of subluxation 
of the vertebrae as 


CAUSE OF 
SUBLUXATION 


well as the common cause of all other 
troubles. Subluxations caused by 
falls, sprains and wrong postures are 
comparatively rare, unless there is 
first a weakened condition of the sys¬ 
tem brought on through wrong habits 
of living. This poisonous condition 
causes the muscles of the back to con¬ 
tract, drawing the vertebrae out of 
alignment, or drawing them too 


The Body as a Whole 85 

closely together; then naturally there 
will often be trouble. 

This is a truth that is being demon¬ 
strated daily by people who, seeking 
palliation, try one thing and then an¬ 
other—try everything except remov¬ 
ing the cause. 

It is well to understand that the 
pinching of the nerves, or nerve pres¬ 
sure, is a secondary cause of disease. 
The first cause of all disease being a 
violation of Nature’s laws. It is rid¬ 
iculous to think that the Creator 
strung the bones of the spine together 
so loosely that they will just slip out 
of place without any cause whatever, 
or to think that He created little 
devils in the shape of germs, always 
on the lookout, ready to jump on one, 


86 The Body as a Whole 

to enter one’s system and destroy one 
without any cause whatever. 

Certainly the vertebrae of the spine 
do get out of alignment sometimes, 
but there is always a cause, and that 
cause is the first thing to take into 
consideration. And certainly germs 
do sometimes cause trouble; but since 
there can be no such thing as an effect 
without a cause, the cause of their 
doing so is the first thing to take into 
consideration. 

Germs will not become destructive 
to the system; they will not thrive 
and multiply as enemies of the body 
unless the conditions have been made 
right for their doing so. In time, 
germs, as well as misplaced vertebrae, 
may set up a condition that will prove 
to be a secondary cause of disease. 


The Body as a Whole 


87 


If the vertebrae are not put back into 
proper alignment we have a secon¬ 
dary cause of disease through pres¬ 
sure on some nerve, thus preventing 
the vital force from flowing to cer¬ 
tain parts of the body. 

A woman who had had trouble with 
her heart for over two years came to 
consult me. She had 

CURES been very *° n d °* 

sweets, starchy foods, 
pepper, candy, chow-chow, jams and 
jellies, flour gravy, fruit butters and 
rich preserves. Of course she had 
eaten some wholesome food, but not 
enough to counteract the effect of the 
stuff that is not food in its broadest 
sense. I found a subluxated vertebra 
pressing upon nerves that aid in con¬ 
trolling the heart. I put it back, and 


88 The Body as a Whole 

this required some little time to do, 
and corrected her diet. 

Upon recoveiy she asked, “How 
soon can I go back to eating as I used 
to?” I said, “Whenever you are 
ready to invite a return of your heart 
trouble.” “Why,” she exclaimed, 
“can’t I ever go back to eating as I 
did?” “Yes, certainly you can,” I 
told her. “And you can also go back 
to having heart trouble as you had it. 
The thing that brought it on in the 
first place can, and most certainly 
will, bring it back again, or cause 
some other trouble.” 

As one outgrows childhood the 
chronic troubles of adult life begin, 
and the name the disease bears de¬ 
pends somewhat upon the location, 
the age, the occupation, the climate 


The Body as a Whole 89 

and the predisposition. In one it may 
be tumors, diabetes or Bright's dis¬ 
ease; in another it may be pyorrhea, 
stomach and intestinal disorder or 
asthma, and in yet another it may be 
the heart, the hardening of the arter¬ 
ies or cancer. 

But they are all produced by one 
and the same thing, namely, the vio¬ 
lation of Nature's laws—a failure to 
recognize and respect the demands of 
the system. In other words, a poison¬ 
ous condition brought on through the 
inability of the system to eliminate 
sufficiently the overload that has been 
put upon it, producing faulty nutri¬ 
tion, and this is done chiefly through 
too much food, wrong combinations, 
overwork, worry and lack of poise. 


90 


The Body as a Whole 

It has been claimed that a weak 
stomach is a sign of long life; that it 
warns the person and 
EATING refuses to let enough 

ONE WANTS food by to overwork 
some vital organ, while 
in those with strong stomachs disease 
may creep insidiously upon them. 
Many cases of rheumatism, harden¬ 
ing of the arteries, tumors, cancers, 
etc., have been found in persons who 
claimed they did not know they had 
a stomach, so far as ever feeling pain 
or distress was concerned, that they 
had always eaten anything they want¬ 
ed as often as they wanted it. 

Usually such people, a short time 
before their trouble was discovered, 
smiled in derision when some one 
mentioned diet. They would say, 


The Body as a Whole 91 

“Nonsense, cranks; why it is not my 
stomach at all. Aside from having a 
little uncomfortableness here and 
there I am just feeling fine, and I eat 
anything I want. Look at me! I 
have never known what real sickness 
is, and I know that what I eat has 
nothing whatever to do with it.” 

When suddenly, one day, they come 
down with a stroke, or find that they 
have some malignant trouble. Then, 
and ever after that, if they intend to 
stay any length of time on this earth 
and do so in comfort, they will be 
obliged to show at least a little respect 
for the stomach—whether it com¬ 
plains or not. For the vitality and 
resistance that was stored up in the 
bank of health has been carelessly used 
up; the account has been overdrawn, 


92 The Body as a Whole 

and in most cases it can be overdrawn 
only once more, and that will be the 
end; the time will have come to pay. 
Correct daily method of living is the 
only thing that will give security and 
permanent relief. 

Some one will say: “Well, look at 
Mr. Blank. He eats more than I do, 
and anything he wants, and he does 
not have catarrh or rheumatism.” 
Or, “Mrs. Blank is never sick, and she 
just eats everything at the luncheons 
and teas.” What some one else does 
or does not has nothing whatever to 
do with your case. Mr. Blank may 
have been born with more vitality; he 
may be differently constituted; his 
work may require less nerve energy, 
less tax on the system in general than 
in your case. He may have conserved 


The Body as a Whole 93 

his health in times gone by when you 
squandered yours. Perhaps Mrs. 
Blank does not borrow trouble and 
worry as you do. There are many 
things that could easily make a dif¬ 
ference. Therefore the only sure road 
to health is for every one to learn his 
or her own limitations along all lines 
and respect them—there is no other 
way. 

'Among the things that aid in 

bringing on undesirable conditions is 

worry. I once knew a 
WORRY , . . , 

woman who took great 

pride in the fact that it took her a 

long time to make up her mind about 

anything. She worried over all the 

possible and impossible phases of any 

question, and over what might or 

might not happen whichever way she 


94 The Body as a Whole 

might decide until she was in a highly 
nervous state. She would not stop 
worrying even after she had made up 
what she chose to call her mind, 
thinking that perhaps it might have 
been better had she decided other¬ 
wise. As a result her health was 
never good. Finally domestic troubles 
that had been brewing for some time 
reached a climax, and her mind as 
well as her health seemed to be giving 
way under the strain. She decided 
to consult an old friend, a doctor 
whom she had known for many years 
and in whom she had utmost confi¬ 
dence. He said to her: “Decide what 
you want to do about a matter and 
then let it alone; forget it; don’t be 
forever changing your mind about 
it.” It is better for one’s health and 


The Body as a Whole 95 

happiness to decide even the wrong 
way sometimes and get it over with, 
than it is to be forever brooding over 
a thing until one becomes a mental 
and physical wreck. Don’t hold on 
with one hand and let go with the 
other. Relax and say, I have done the 
best I could under the circumstances, 
and then go on about some other 
business. 

Adopting this plan she found life 
more satisfactory, got a brighter 
outlook and improved health as a re¬ 
sult. It is an absolute fact, however, 
that one will not have the same ten¬ 
dency to worry if the body is kept in 
good condition through correct eat¬ 
ing. A poisonous condition or auto¬ 
intoxication brought on through 
wrong eating habits irritates the ner- 


96 The Body as a Whole 

vous system, causing one to be cross, 
cranky, irritable, nervous and given 
to spells of despondency and worry. 

Worry does not accomplish any¬ 
thing except to produce a state that 
seems to call for more worry. Many 
people are too sensitive, carrying 
around a chip on the shoulder, wait¬ 
ing for some one to knock it off, and 
pitying themselves because others 
seem not to understand. A most des¬ 
picable attitude is self-pity, and is 
found only in one of a selfish disposi¬ 
tion. Suppose some one did say or do 
something that did not seem just or 
right. Can we afford to make our¬ 
selves miserable over the ignorance 
of the other fellow? As a rule, he 
really does not know any better, and 
we should so consider him. If we go 


The Body as a Whole 


97 


DISSIPATION 


around feeling constantly grieved or 
injured over some injustice, be it real 
or imaginary, we are not getting the 
best that life has to offer. It is worse 
than a childish waste of time. 

Some persons seem proud of the 
fact that they “break down” or bring 
on diseased condi¬ 
tions through over¬ 
work, and while it is more laudable 
than overeating or scattering one’s 
forces through other forms of dissi¬ 
pation, it is, after all, a form of self¬ 
ishness, and we pay just as dearly as 
for violating Nature’s laws in any 
other way. There is always a price 
attached to everything—and we must 
pay, and pay individually. It cannot 
be done vicariously. When we have 
made our choice we should pay grace- 


98 The Body as a Whole 

fully and not raise great objections 
about our suffering and set up a howl 
of self-pity for having to pay the 
fiddler after we have danced. 

Hence, any trouble we may have is, 
as a rule, something we have brought 
upon ourselves, either knowingly or 
unknowingly. We have earned it. 
It is ours. It belongs to us, and if we 
do not like it, all we need to do is to 
correct our method of living and 
thinking and the results will then be 
beneficial. 


PART III. 


CORRECT FOOD 
COMBINATIONS 







PART III. 


CORRECT FOOD 
COMBINATIONS 

The decidedly starchy foods are: 
Hubbard squash, potatoes (both Irish 
and sweet), dry beans, 

foods”^ dry peas ’ b a n a n a s > 

bread, corn bread, so- 

called breakfast foods, tapioca, rice, 
spaghetti and all foods made from 
grains. These foods should not be 
eaten by adults oftener than once a 
day unless one is doing hard manual 
labor. Never more than one starchy 
food should be eaten at a meal. For 
instance, if you have potatoes do not 



102 Correct Food Combinations 


eat bread or other starchy foods. 

Since the body weight contains only 
about one per cent of starch, hoiw can 
we expect the system to do anything 
but build trouble in trying to utilize 
the overload of starch eaten by the 
average person? As a rule, the 
starchy foods maybe eaten with milk, 
butter and the non-starchy vegeta¬ 
bles. It is never advisable to combine 
them with any other foods—espe¬ 
cially if one’s health is not all that it 
should be. 

The principal non-starchy foods, 
those containing but little starch or 


none at all, are: 
Beets, cabbage, as¬ 
paragus, carrots, 


NON-STARCHY 

FOODS 


turnips, cauliflower, kohlrabi, rad¬ 
ishes, lettuce, green peppers, summer 


Correct Food Combinations 103 


squash, spinach, chard, endive, oyster- 
plant, Brussels sprouts, dandelion 
and all kinds of greens. 

Non-starchy foods may be eaten 
with almost any other kind of food; 
the more of these and the less of 
starchy foods we eat the better—ex¬ 
cept in some special cases. 

The acid foods are: Rhubarb, but¬ 
termilk and fruits—practically all 

ACID FOODS kinds of fruit except 
the banana. Vine¬ 
gar, too, is an acid. The acid foods 
combine nicely with nuts, cheese, 
cream, non-starchy foods, fish, fowl 
and meats of all kinds. 

Fruit containing so much acid that 
it requires sugar to make it palatable 
should not be eaten at all. Do not 
spoil fruit by cooking it when you 


104 Correct Food Combinatiom 

can have it raw. When raw fruit dis¬ 
agrees it is not the fault of the fruit. 
There is something wrong with the 
stomach or the fruit has been wrong¬ 
ly combined with other foods. 

Acid foods and starchy foods al¬ 
ways fight. Hence they should not be 
eaten at the same meal. Do not com¬ 
bine bread and fruit sauce, oranges 
with toast, grapefruit and toast, or 
other acid food with toast or starch, 
unless you consider your health a sec¬ 
ondary matter. Those people who 
make a daily practice of eating the 
acid foods and starchy foods at the 
same meal are surely building trouble 
for themselves faster than they real¬ 
ize. Sooner or later a diseased con¬ 
dition of some part of the body will 
manifest itself, and there is nothing 


Correct Food Combinations 105 

that can be employed successfully to 
counteract the bad effects of injudi¬ 
cious eating. The habit must be given 
up if health is to be regained. 

Meat and vegetables should never 
be seasoned until after they are 
cooked and are ready to serve—not 
even with salt. 

Vegetables should be cooked in very 
little clear water, cooked down until 
there are only a few spoonfuls of 
water left, and this extract should be 
served with the vegetables. When 
vegetables are cooked in a large quan¬ 
tity of water and the water after¬ 
ward thrown out, the system is being 
robbed of the best part, the salts in¬ 
cluding iron, calcium and other body¬ 
building elements, which are boiled 
out of the vegetables. These salts the 


106 Correct Food Combinations 

human system needs most, and MUST 
HAVE in generous amounts if one is 
to maintain health. For this reason 
it is best to eat some raw fruits or 
raw vegetables every day—say a 
large dish of combination vegetable 
salad, fruit or a fruit salad—for then 
we know we are not losing the neces¬ 
sary elements nor changing them in 
the process of cooking. Some persons 
advocate an all-raw food diet, and in 
some cases it is undoubtedly best. On 
the other hand, many stomachs and 
systems are not in a condition, and 
in some instances have reached the 
point where they cannot be put in 
condition to handle an all-raw diet. 
And the same will apply to any 
one-sided idea, such as the no-meat 
diet or the all-meat diet, all-fruit, 


Correct Food Combinations 107 

all-milk or an exclusively vegetable 
diet. Many of the vegetarians I have 
known are starch-poisoned. In fact, 
most people eat too much starch. 
However, those who exclude meat 
from their diet are more likely to be¬ 
come starch-poisoned than those who 
live on a mixed diet. 

Let us use a little common sense— 
watch the quantity, quality and com¬ 
binations of food, in fact use the same 
ordinary sense in the business of liv¬ 
ing that is used in conducting any 
other business. The lack of good 
sense in our habits of living is re¬ 
sponsible today for ninety-five per 
cent of all sickness. 

In acute cases, and even some of 
the chronic cases, mono-diet (one food 
at a time) would be the sensible plan 


108 Correct Food Combinations 

to follow temporarily; namely, the 
milk diet, vegetable diet or vegetable 
juices, meat diet, fruit or fruit juices, 
or whatever is indicated, avoiding 
those things, of course, that deplete 
rather than build up the system. 
Often a complete fast for a few meals 
or a few days is the best possible 
thing to do. 

Prunes, figs or raisins, or other 
dried fruits should not be boiled un¬ 
less they are being given to a baby, 
when cooking will be necessary in 
order to put them through a sieve. 
For the adult wash the fruit thor¬ 
oughly, cover with boiling water and 
allow it to soak over night. 

Tea, coffee and cocoa are mainly 
stimulants, and when the nervous 
system is over-stimulated by their 


Correct Food Combinations 109 

use trouble is sure to follow. There¬ 
fore a person who is not feeling well, 
if wise to his own interests, will let 
them alone, or at least take them in 
moderation. 

The following menus show the cor¬ 
rect combinations of foods. They are 
intended for those who 
wish to remain well, 
and any one in health 
can remain well by eating correctly, 
other things being equal. 

These menus are not designed to 
cure any special ailment; those whose 
resistance has been lowered to the 
point of bringing on some diseased 
condition should consult a food spe¬ 
cialist. Many persons, when not feel¬ 
ing well, need special instructions in 
diet and then some one to stand over 


110 Correct Food Combinations 

them with a club to see that the in¬ 
structions are followed. Many sick 
persons think they know which foods 
are best for them and which are not. 
Sick folks should readily realize that 
following their own ideas of eating 
is responsible for their trouble. 
Therefore they should be willing to 
follow instructions given by those 
who possess the knowledge and expe¬ 
rience necessary to aid in restoring 
them to health. But alas! such is the 
exception and not the rule. They 
follow instructions under protest, as 
though they were conferring a favor 
upon the doctor by following his ad¬ 
vice at all. 

You will note that in the following 
menus two starches are not combined 
at one meal, and there is no combin- 


Correct Food Combinations 111 

ing of starches and acids. Then the 
question arises, is one never to eat 
pie? If you are feeling perfectly 
well you may, on rare occasions, eat 
pie and some of the other disease- 
producing concoctions, and be able to 
get away with it; but if you wish to 
remain well you will not make it a 
daily habit. 

It is utterly impossible for one to 
remain well and eat in the prevail¬ 
ing haphazard way, no matter what 
method he may use in the hope of set¬ 
ting aside the law of cause and effect. 
And this is a fact that is being proved 
by the various preventable disease 
conditions we meet on every hand, 
and that in spite of the ever-growing 
number of doctors and practitioners 
of various kinds. 


112 Coined Food Combinations 


MONDAY 

BREAKFAST 

Toasted Biscuits Butter Milk 


LUNCH 

Fresh Unsweetened Fruit 
Cottage Cheese or Cream Cheese 


DINNER 

Mutton Spinach Parsnips 
A Raw Vegetable Salad 


Correct Food Combinations 113 


TUESDAY 

& & 

BREAKFAST 
Prunes, Raisins or Figs 
Milk if desired 


LUNCH 

Peas Cauliflower Bran Gems 
Butter 


DINNER 

Boiled Onions Baked Potato 
Butter Bacon 


114 Correct Food Combinations 


WEDNESDAY 

BREAKFAST 

Cracked Wheat cooked in double boiler four hour* 
Thin Cream—No Sugar Glass of Milk 


LUNCH 

Combination Vegetable Salad Milk 


DINNER 

Meat Sliced Tomatoes 
String Beans or Other Non-Starchy Vegetables 


Correct Food Combinations 115 


THURSDAY 

& jt 

BREAKFAST 

Toast Butter Bacon and an Egg 


LUNCH 

Fruit Salad or Just Plain Fruit 
Glass of Milk if desired 


DINNER 

Roast Pork Apple Sauce Spinach 
T umips 


116 Correct Food Combinations 


FRIDAY 

& .‘S 

BREAKFAST 
Fresh Fruit Nuts 


LUNCH 

Vegetable Soup 

Graham or Whole Wheat Gems 


DINNER 

Fresh Fish Spinach 
Raw Vegetable Salad or Fruit Salad 


Collect Food Combinations 111 

SATURDAY 
& * 

BREAKFAST 

Baked Apple Cottage Cheese 

Glass of Milk 


LUNCH 

Corn Bread Vegetable Salad 
Milk 


DINNER 

Baked Hubbard Squash Beet Greens 
Carrots or Turnips 


118 Correct Food Com binations 


SUNDAY 

BREAKFAST 
Baking Powder Biscuits 
Butter, Honey or Maple Syrup 


DINNER 

Meat Spinach Cauliflower Vegetable Salad 
Fruit Jello with Whipped Cream 


LUNCH 

Toast and Milk, or any of the following: 
Ice Cream Melon Fruit 


Correct Food Combinations 119 

You may have been taught that 
milk with fruit is not a good combi¬ 
nation, that the acid curdles the milk. 
Milk must be curdled before the sys¬ 
tem can use it. And in many in¬ 
stances it is better for a weak stomach 
if the milk is curdled before it is put 
into the stomach. 

For a person who is doing manual 
labor, starchy food is permissible 
twice a day, and may be added to the 
preceding menus. Starchy food, and 
starch in combination with other 
foods, should be used with care, how¬ 
ever, for starch is one of the acid- 
producing foods. Other potentially 
acid foods are: Coffee, tea, cocoa, pie, 
cake, flour gravy, pickles, mushes, 
polished rice and all white flour 
products. 


120 Correct Food Combinations 

Some one will make a haphazard 
effort at following the above menus 
and then add macaroni and cheese, 
pudding or pie, coffee or cake, and 
say he tried the menus and found 
they did not benefit. It is not suffi¬ 
cient to ALMOST follow instructions. 
If you were about to make a journey 
and almost caught the train you 
would be just as bad off as if you had 
missed it a mile. Or, as some one has 
said, “If you almost got into heaven 
and failed, where would you be?” 

Some seem to think that if they 
follow the instructions and then add 
a spoonful of this or that to what has 
already been outlined, it can do no 
harm. But it certainly does harm if 
continued. Often it is enough to keep 


Correct Food Combinations 121 

the trouble going—to maintain aii 
acid condition in the system. 


SALADS 


1. Fill a bowl half full of finely chopped 

cabbage, add an apple, celery, 

pecan nuts. 

2. Cabbage or lettuce, cucumber, to¬ 

matoes, a small onion. 

3. Cabbage, raw grated carrots, toma¬ 

toes. 

One may add any of the non- 
starchy vegetables preferred to these 
salads. Do not use cooked vegetables 
in these salads. 

Cabbage, lettuce, and in fact all of 



122 Correct Food Combinations 

the vegetables should be fresh and 
crisp. But they should not be allowed 
to stand in water more than a few 
minutes. A better way is to wrap 
them in a damp cloth and place 
on ice, or put them in a cool place in 
a tightly covered vessel or paper sack 
with the top well closed to keep the 
air out. All salads should be used 
immediately after being prepared. 
If allowed to stand they become more 
or less indigestible. 

In preparing fruit salads, the ba¬ 
nana should be omitted by persons 
not feeling well. Any other fruits or 
combinations of fruits may be used. 
Fruit salads, like vegetable salads, 
should be used immediately after be¬ 
ing prepared and should not be al¬ 
lowed to stand. 


Correct Food Combinations 123 
SALAD DRESSINGS 

One egg. 

Three tablespoonfuls of vinegar or 
lemon juice. 

One tablespoonful of oil or melted 
butter. 

One-half teaspoonful of sugar. 

One-fourth teaspoonful of salt. 

A dash of red pepper. 

One-half cup of condensed milk. 

Beat the egg thoroughly, add all of 
the other ingredients except the milk. 
Stir well and place over a kettle of 
boiling water, stirring all the time 
until the mixture becomes thick. Re¬ 
move from the fire and stir the milk 
in slowly, set in a cool place. When 
used for fruit salad a little whipped 
cream may be added. Mayonnaise 


124 Correct Food Combinations 

dressing, the recipe for which can be 
found in almost any cook book, is also 
permissible. 

The previously mentioned salad 
dressings or any others containing 
acid should not be eaten very often 
by those who have an acid condition 
—a tendency to rheumatism or neu¬ 
ritis. If the salads contain tomatoes, 
apples or other acid fruits, they have 
enough acid to make them palatable, 
and quite enough so far as the health 
of most persons is concerned. One 
may use oil and a little salt. 


VEGETABLE SOUP 

Use any of the non-starchy vege¬ 
tables preferred, put them through a 



Correct Food Combinations 125 

food chopper and cook in clear water 
until tender; remove from the fire, 
add salt and meat broth from which 
all grease has been removed, or milk 
and a little butter may be used instead 
of the meat broth, and serve at once. 
Never let soup stand for a few hours 
and then heat it up again; in fact, all 
foods should be prepared fresh for 
each meal. 

Warmed-over foods are not so easily 
digested, and in many cases they are 
the direct cause of indigestion, stom¬ 
ach and bowel troubles. 

Vegetables should be cooked just 
barely long enough to become tender, 
and should always be cooked in a little 
clear water only. When vegetables are 
cooked for a long time and with meat, 
broth or grease, they become an indi- 


126 Collect Food Combinations 

gestible mess and prolific of all kinds 
of trouble. 


WHEN NOT TO EAT 

Yes, there are times when one 
should not eat, because eating would 
mean suicide, slow perhaps, but none 
the less sure. Do not eat when cross 
or cranky, when not feeling well, 
when in pain or when tired. 

Keep the bowels open. In acute 
cases where there is temperature, an 
enema should be taken every day, 
even though the bowels may have 
been moving daily, and no food should 
be given. It is nothing short of crim¬ 
inal to feed a patient who has fever, 
especially in acute cases. Not one 



Correct Food Combinations 127 

teaspoonful of milk, broth, soup or 
anything else, other than clear water 
and a little fresh unsweetened fruit 
juice should be given. To say that 
one needs food for the fever to work 
on in order to keep from destroying 
tissues of the body is rank nonsense. 
In acute cases of any kind, feeding 
the patient who has fever prolongs 
the trouble — sometimes to a fatal 
ending. STOP ALL FOOD UNTIL 
THE FEVER IS GONE. 

A sluggish condition of the bowels 
often precedes other diseased condi¬ 
tions. Keep the bowels clean, don’t 
overload them. Anything that is low¬ 
ering the vitality must be discovered 
and removed. Vitality may be low¬ 
ered by worry, overeating, overwork¬ 
ing or by a combination of wrong liv- 


128 Correct Food Combinations 


ing habits. Good health can be had 
only by paying the price daily, and 
that price is right living. 

During the summer one will not 
suffer from the heat nearly so much 


if he will live on vege¬ 
tables, fruit, melons 
and milk. One doing 
manual labor, however, 


WARM 

WEATHER 

MENUS 


will need more starchy food. He 
should add whole wheat bread or a 
baked potato once a day to the follow¬ 
ing menus. Also, the growing, active 
child should have whole wheat bread 
or cracked wheat once a day — no 
sugar. Many folks complain of the 
high cost of living, yet they spend 
good money on sugar for use on 
breakfast foods — even though it 
surely builds sickness and doctor bills 


Correct Food Combinations 129 

for them. It is always best to eat 
enough of one, two or at most three, 
things at a meal—the greater variety 
the more danger of fermentation and 
indigestion. 


130 Correct Food Combinations 


Warm Weather Menus 


MONDAY 

j* 

BREAKFAST 
Pears with Milk 


LUNCH 

Clabber Milk or Sweet Milk 


DINNER 

Vegetable Soup Graham Gems 



Correct Food Combinations 131 


Warm Weather Menus 


TUESDAY 

& 

BREAKFAST 
Peaches Milk 

LUNCH 

Vegetable Salad Eggs 
Fruit 


DINNER 

Green Beans Tomatoes Parsnips 



132 Correct Food Combinations 

Warm Weather Menus 


WEDNESDAY 

v* & 

BREAKFAST 
Berries Milk 

LUNCH 

Com on the Cob Milk if desired 


DINNER 

Baked Potatoes Bacon Butter 
Lettuce 



Correct Food Combinations 133 


Warm Weather Menus 


THURSDAY 

BREAKFAST 

Watermelon 


LUNCH 

Fruit Salad Milk 


DINNER 

Summer Squash Buttered Beets 
Fruit Meat 



134 Correct Food Combinatiom 


Warm 

Weather Menus 


FRIDAY 

^ & 


BREAKFAST 
Apples Pecan Nuts 


Spinach 

LUNCH 

Buttermilk 

DINNER 

Raw Vegetable Salad 

Eggs 



Correct Food, Combinations 135 


Warm 

Weather Menus 


SATURDAY 

& £ 

BREAKFAST 

Musk Melon 

LUNCH 


Ice Cream Plain Cake 


DINNER 

Boiled or Baked Onions 
String Beans Tomatoes 



136 Correct Food Covibinations 


Warm Weather Menus 


SUNDAY 

BREAKFAST 
Cherries 
Or Other Fruit 

DINNER 
Ice Cream Fruit 


LUNCH 

Cup Custard Toast 
Butter Milk 



Correct Food Combinations 137 

The preceding menus are simple, 
but many of the foods given are con¬ 
centrated, are easily digested and 
sufficiently nourishing during hot 
weather for those who live more or 
less artificially. 

If, however, one is living normally, 
spending considerable time in the 
open air, or doing manual labor, he 
may eat differently. 

But those spending most of their 
time in the house or office who add 
the usual starch-meat-and-sweet con¬ 
glomeration to these menus are the 
ones who complain of the heat, and 
are usually the ones who, when the 
first cold weather appears in the fall, 
send a hurry-up call for the doctor on 
account of rheumatism, sore throat, 
tonsilitis, etc. 


138 Correct Food Combinations 

Why? Their summer eating put 
the system in condition to develop 
just such troubles at the least provo¬ 
cation. We should take a hint from 
Nature and eat the foods she fur¬ 
nishes us in season. 

SUMMARY 

Dieting simply means a scientific 
combining of foods in order to meet 
the chemical requirements of the sys¬ 
tem, in order to furnish energy, in 
order to rebuild and renew the body, 
thus preventing diseased conditions. 

Chew all food thoroughly. That 
is what teeth were made for; they did 
not land in the mouth just by acci¬ 
dent. Any food not thoroughly pre¬ 
pared in the mouth before swallow¬ 
ing is a tax on the stomach. The 


Correct Food Combinations 139 

starchy foods especially, should be 
thoroughly masticated in order to 
prevent fermentation. 

Live principally on the natural un¬ 
refined foods, and especially to over¬ 
come constipation, eat the coarse 
foods that provide bulk—unless there 
is a condition of the stomach or bow¬ 
els that too coarse food would aggra¬ 
vate. Vitamines and all the other 
essential elements can be found only 
in natural foods. It is a mistake to 
expect to find them in artificial foods, 
those that have been manipulated by 
the devices of man to such an extent 
that Nature would never know she 
had produced them in the first place. 

Too much of sweets and starches is 
responsible for most of the ills of hu¬ 
manity. Such foods are potentially 


140 Correct Food Combinations 

acid. Children will not have ade¬ 
noids, neither will they be subject to 
tonsilitis if fed in a sensible manner. 
The habit of feeding them mushes 
that are practically all starch — the 
kind that have had the bran, germ 
and other valuable parts removed, and 
then adding sugar, giving them cook¬ 
ies, cakes, candies and rich foods in 
general, and allowing them to eat be¬ 
tween meals, are primary causes for 
so-called children’s diseases, and often 
the foundation for chronic troubles in 
later life. 

When not feeling well use the good 
sense shown by most animals. Stop 
eating until the trouble is under con¬ 
trol, and never mind what “they say.” 
Meddlesome neighbors and “wise¬ 
acres” must say something. 


Correct Food Combinations 141 

Keep visitors out of the sick room 
and keep the patient quiet. 

Worry and discontent are second 
in the scale of causing disease. Poise, 
rest and relaxation conserve vitality 
and are great restorers of health. 

In catarrhal conditions, avoid the 
overconsumption of dairy products 
—milk, cream, eggs, and especially 
butter; also avoid excess of starch. 
Catarrh cannot be cured by any 
method under the sun unless such 
foods are used in moderation. 

Nerve pressure is a secondary 
cause of disease, and after being re¬ 
lieved through Chiropractic adjust¬ 
ments can be brought on again and 
again through wrong habits of eating. 

Use Chiropractic adjustments 
whenever they are indicated, but 


142 Correct Food Combinations 

avoid the Chiropractor who is lacking 
in intelligence to the point of telling 
you that your habits of living, and 
especially your habits of eating, have 
nothing whatever to do with your 
trouble. Remember that a Chiro¬ 
practor or practitioner of other meth¬ 
ods of healing who makes such a 
statement is either ignorant of the 
fundamental laws of health and even 
of life itself, or else is looking for 
more business. (The author has 
practiced Chiropractic for many 
years.) 

Any system of healing that does 
not include as its basis correcting the 
daily habits of the patients, and espe¬ 
cially their diet, will ultimately fail. 
Correct food is the important thing; 
without it man cannot live in health, 


Correct Food Combinations 143 

and all that any other system of 
healing can do is to act as a prop, 
which, when it loses its efficiency, 
must be discarded for some new prop 
—some other system or fad. 

THE END 


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